In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and the black pepper. Place the pan over low heat and cook, stirring occasionally until aromatic, but before the garlic browns. Set aside.

In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes.

Add half of the flour and around 3/4 of the oil mixture to the bowl with yeast and honey. Stir until the flour has moistened. Let sit for another 5 minutes.

Stir in the remaining flour and the salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth.

Transfer the dough to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen).

After 1 hour, heat the air-fryer to 180°C

Use 2 tbsp of the remaining garlic-olive oil mixture to oil TWO 19 cm round (or a 9-inch by 13-inch) rimmed baking sheets.

Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons of the oil mixture. Let the dough rise for 20 minutes until it puffs slightly.

Bake until golden brown on one side (around 10 minutes), then flip to the other side and bake (around 8 mins). Cool baked focaccia bread on a wire rack. Season with salt if needed.